Arugula Pesto with Toasted Walnuts

The garden is overflowing with arugula. We harvested a row and made some lovely arugula pesto with toasted walnuts. It has a bright, rich, garlic-y flavor that’s perfect for fish, pizzas, pastas, cold orzo salads, bruschetta appetizers, and anything else you can think of to smear this green elixir on.

Arugula Pesto with Toasted Walnuts
Arugula Pesto with Toasted Walnuts

Toast 1/2 cup of walnuts in a toaster oven at around 300 degrees, until they start to look slightly brown but not burnt – about ten to fifteen minutes.

In a food processor, process one small clove of garlic, the toasted walnuts (after they’ve cooled a bit), three large handfuls of arugula, 1/4 cup grated parmesan cheese, juice of 1/2 a lemon, and salt and pepper. Pour in 1/4 cup of olive oil while the food processor is whirring.

If it seems a little dry, add a bit of water to blend everything to a nice puree.


  • 1 small clove garlic
  • 1/2 cup walnuts, toasted
  • 3 large handfuls arugula
  • 1/4 cup grated parmesan cheese
  • juice of 1/2 lemon
  • salt and pepper
  • 1/4 cup olive oil

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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